• Journal of the Korean Society of Food Science and Nutrition
• /
• v.36 no.12
• /
• pp.1637-1642
• /
• 2007

The objectives of this study were to compare the aroma characteristics and antioxidant activity of raw and heated garlic ($130^{\circ}C$, 2 hr) from different cultivation areas (Danyang, Seosan, Uiseong Namhae, Namdo, Daeseo and China). The volatile compounds were extracted by simultaneous steam distillation extraction and identified with gas chromatography/mass spectrometer. The major volatile compounds of raw garlic were sulfur compounds such as diallyl disulfide, methyl-2-propenyl trisulfide, di-2-propenyl trisulfide etc. After heating, the major volatile compounds were allyl mercaptan, methyl pyrazine, 2,2-dimethyl-1,3-dithiane, 2-propenyl propyl disulfide, allyl methyl sulfide, allyl alcohol, and allyl sulfide etc. The DPPH radical scavenging activity (EDA, %) of volatile compounds from raw garlic and heated garlic was increased in a dose-dependent manner. The antioxidant activities (EDA, %) of volatile compounds from raw garlic cultivated in Danyang, Namhae and China were 20.07, 34.62, and 9.71% respectively. After heating, these values were increased to 79.90, 93.59, and 77.26% respectively. Results showed that heat treatment significantly enhanced the antioxidant activities (EDA, %) of the garlic.

• Applied Biological Chemistry
• /
• v.44 no.1
• /
• pp.12-19
• /
• 2001

The major volatiles from Allium species were found to be sulfide compounds and the ratio of sulfide to volatiles was 66.1% in garlic, 66.1% in scallion, 62.3% in green onion, 39.2% in onion, and 4.2% in chive. Trace of cyclooctasulfur was found to be present among the volatiles. The most oviposition of 17.2% occurred at diallyl sulfide and the least of 0.8% at acetylthiophene whereas the most oviposition of 43.3% occurred at ethyl alcohol if concentration was 100%. Among the organic solvents used for dilution, ethyl alcohol received the highest 52.5% of oviposition and ether the lowest of 5.9%. Furfuryl mercaptan which is also one of the volatiles, received 46.9% of oviposition. For oviposition site, D. antiqua preferred sulfides at near 1%, ethyl alcohol at high, and other volatiles at various concentrations. At 100% concentration, most volatiles except dimethyl disulfide and ethyl alcohol received less oviposition than the control which was watered sand with no volatiles added.

• Journal of Life Science
• /
• v.23 no.3
• /
• pp.443-447
• /
• 2013

This study was conducted to investigate the antimicrobial and anti-oral malodor effect of Schizandra chinensis extracts against oral pathogens. S. chinensis methanol (MeOH) extract showed better antimicrobial activities against oral pathogens than the S. chinensis hot water extract did. In particular, ethylacetate (EA) fraction of S. chinensis MeOH extract had the greatest effects against Streptococcus mutans, S. sanguinis, S. salivaris subsp. thermophols and Porphyromons gingivalis. The anti-malodor effect of S. chinensis against the generation of volatile sulfur compounds (VSC), such as hydrogen sulfide, methyl mercaptan, and dimethyl sulfide, was estimated using oral chroma in a practical study. The results showed that 2% MeOH extract of S. chinensis against the production of hydrogen sulfide, methyl mercaptan, and dimethyl sulfide had inhibitions of 91.15, 78.72 and 71.58%, respectively. These results showed that Schizandra chinensis extract had antimicrobial activity against several oral pathogens and exhibited significant effects on the inhibition of VSCs. Thus, Schizandra chinensis extract could be an alternative to available synthetic chemicals and oral hygiene products.

• Korean Journal of Food Science and Technology
• /
• v.37 no.5
• /
• pp.695-701
• /
• 2005

Efficient method was established for analysis of sulfur-containing compounds, including dimethyl disulfide, dimethyl trisulfide, 3-methyl thiophene, allyl mercaptan, 2-methyl-3-furanthiol, and methional. Sulfur-containing compounds were extracted through solid phase microextraction (SPME) or static headspace extraction (SH), and quantified using gas chromatograph equipped with pulsed flame photometric detector. All sulfur compounds, except ally mercaptan, showed higher detection response when dissolved in hexane than in dichloromethane. Linear range was $10^2-10^4$. Dimethyl trisulfide showed lowest limit of detection (LOD) value of 15.2 ppt, and methional highest of 70.5 ppb. Highest extraction efficiency for sulfur-containing compounds, particularly polar and small molecular weight compounds, was observed in 75mm carboxen/polydimethylsiloxane fiber, followed by 65mm polydimethylsiloxane/divinylbenzene and 100mm polydimethylsiloxane. Compared to SPME, less sulfur-containing compounds could be analyzed by SH, mainly due to its low extraction efficiency, although lower amount of artifacts were formed during sample preparation.

• Journal of Korean society of Dental Hygiene
• /
• v.8 no.1
• /
• pp.119-131
• /
• 2008

This study was peformed in order to find out the relationship between the causing factors and the production of each gas 01 oral malodor, to contribute the oral malodor control at dental clinic as well as to establish the effective application of malodor control project for public oral health program 127 patients from 20 to 40 years old who had been visited for preventive dental cares were participated for the study. Such items as caries status, periodontal status, salivary flow, viscosity, pH. Snyder test, plaque deposit and tongue plaque were checked through the oral examination in order to find out the contributing factors Hydrogen sulfide, Methyl mercaptan, Di-methyl sulfide and Ammonia gas components were checked with Oral-Chroma and Attain, the oral malodor check units. Not only the corelation coefficiencies but also the multi-way variance analysis were calculated between each causing factor and each component of oral malodor gases to estimate the contributing factors of the oral malodor. 1. There was no relationship between the caries status and each component pf the oral malodor such as sulfur compound or Ammonia, both in laboratory test and VAS test (pF0.05). It revealed negative relationship between Hydrogen sulfide and FT(rM-0.1904. pE0.05) as well as the VAS and FT (rM-0.210. pE0.05). S0, it was estimated that the less oral malador was recognized when caries state changed to filled state in Hydrogen sulfide laboratory test or VAS test 2. High relationship was showed between salivary flow and Hydrogen sulfide (rM-0.183, pM0.039), Methyl mercaptan(rM-0.234, p-0.008). Dimethyl sulfide(rM-0.234, pM0.008) and Ammonia(-0.361. pM0.001) gas(pE0.05). 3. There was a high relationship between M-PHP(Modified-Patient Hygiene Performance Index) and tong plaque all kinds of sulfide(rM0.249. pM0.005). Ammonia gas component(rM0.232, pM0.009). 4. It was found that considerable relationship was appeared between the periodontal status and Ammonia gas (rM0.274, pM0.002), so, it should be needed to control Ammonia. Such dental Cares as the prevention or early treatment of periodontal disease and the accelerating the salivary flow as well as reducing the amounts and activities of filament or spiral typed oral micro-organism were recommended for adults, not only for dental care program at the dental clinics but also for public health programs, in order to promote the oral health and quality of file for individual and community peoples.

• Food Science of Animal Resources
• /
• v.34 no.5
• /
• pp.638-646
• /
• 2014

The effects of two levels (1.4 vs 2.8%) of fresh garlic on lipid oxidation and microbial growth in pork patties were evaluated. Hunter color (L, a, b), pH, thiobarbituric acid reactive substances (TBARS), oxidative volatile compounds, total bacteria and Enterobacteriaceae in the pork patties with or without fresh garlic were measured during storage at $4^{\circ}C$. Addition of fresh garlic decreased redness (a), while increased pH and yellowness (b) values of the fresh pork patties were observed, regardless of the levels added. The TBARS values of the pork patties were increased with the addition of fresh garlic (p<0.05). Similar results were observed in oxidative volatile compounds. A total of 13 volatile compounds were detected in the patties (5 sulfur-containing compounds, including allyl mercaptan, allyl methyl sulfide, diallyl sulfide, methyl-(E)-propenyl-disulfide, and diallyl disulfide, and the 8 other oxidative compounds, including 1-pentanol, hexanal, 1-hexanol, heptanal, (E)-2-heptenal, 1-octen-3-ol, (E)-2-octenal and nonanal). Fresh garlic accelerated development of oxidative products in the pork patties, especially hexanal and the total oxidative volatile compounds. However, the addition of 1.4 and 2.8% of fresh garlic inhibited the growth of total bacteria and Enterobacteriaceae, indicating low total bacterial counts and Enterobacteriaceae than the controls.

• Journal of Korean Society for Atmospheric Environment
• /
• v.30 no.4
• /
• pp.319-326
• /
• 2014

Exhaust gas emitted as a result of the incomplete combustion of biomass in charcoal kilns includes odor compounds as well as other air pollutants such as particulate matters, sulfur and nitrogen oxides, and carbon monoxide. A number of offensive odor compounds affect quality of life. In this study, odor emissions were investigated from biomass burning in a pilot-scale charcoal kiln and a commercial-scale kiln. Complex odor from emission source reached up to 10,000 dilutions to threshold during the study period. Combustion fume was found to contain reduced sulfur compounds, aldehydes, and volatile organic compounds. Hydrogen sulfide and methyl mercaptan were the major odorants which highly contributed to the offensive odor.

• Journal of Korean society of Dental Hygiene
• /
• v.8 no.2
• /
• pp.13-22
• /
• 2008

The purpose of this study is to analyze the correlation between cause and the element of mouth odor through measurement and identification of mouth odor and is to apply to effective method for elimination of halitosis, Subjects were 150 people who visited Dong Pusan College and lived in Pusan Cross-sectional survey was used and mouth odor was measured by Oralchroma. Oral examination proceeded with status of tongue plaque distribution and calculus index, Statistical analysis was performed with SPSS version 13.0 for window Among 150 people, 67.3% subjects thought they had halitosis, 89.3% people felt that their mouth odor were the severest as soon as wake-up, Tongue was serious place for halitosis by 53.3% subjects Methylmercaptan and dimethyl sulfide showed the highest correlation by 0.549 index score, Moreover, methyl mercaptan was observed the correlation with brushing time in 0.190 index score and with food intake in 0.177(P<0.05). In conclusion, brushing time and food intake were correlated with mouth odor.

• Journal of Korean Society for Atmospheric Environment
• /
• v.20 no.1
• /
• pp.77-85
• /
• 2004

In this study, the concentrations of reduced S compounds (including hydrogen sulfide (H$_2$S); methyl mercaptan ($CH_3$SH); dimethyl sulfide (($CH_3$)$_2$S); carbon disulfide (CS$_2$); and dimethyl disulfide (($CH_3$)$_2$S$_2$) were determined from landfill gas (LFG) in three municipal landfill sites in the two cities of Gwang Ju (GJ) and Jeju (JJ), Korea. The S gas concentrations measured in these landfill sites were found to be dominated by H$_2$S with its mean concentration of 850 ppm from 10 LFG samples. Both absolute and relative dominance of H$_2$S was seen to be significant in most LFG samples, except those collected from very old and inactive landfills. Unlike the pattern of H$_2$S, other S gases were typically observed at much reduced concentration levels (a few ppm or less) as follows: DMS (3.5); $CH_3$SH (1.3); CS$_2$(1.2); and DMDS (0.02 ppm). If compared equally in mass concentration unit (mg m$^{-3}$ ), H$_2$S generally explained far above 90% of all S gas masses determined concurrently. Moreover, as its mass concentration commonly exceeds those of the major aromatic VOC components in LFG (like benzene and toluene), it appeared to be one of the most dominant gaseous components emitted as LFG in a quantitative sense.

• Journal of Korean Society for Atmospheric Environment
• /
• v.30 no.6
• /
• pp.545-554
• /
• 2014

In general, odorant was added to fuel gases, such as LPG, LNG and city gas, to prevent gas poisoning, ignition, explosion, or other accident caused by fuel gases, and to enable immediate and easy detection of fuel-gas leakage by emitting an offensive smell. This study describes a study on the exhaust emissions characteristics and fuel economy of liquefied petroleum gas (LPG) vehicle using LPG fuel with new sulfur free odorant. New sulfur free odorant was added to LPG to reduce sulfur content of the LPG. Its performance and exhaust emission were compared to those of LPG with sulfur containing odorant (EM, ethyl mercaptan). Engine performance using LPG with sulfur free odorant was similar to that with sulfur-containing odorant. Exhaust emissions from the LPG vehicle with LPG including sulfur free odorant were also similar to those with LPG including sulfur containing odorant in the FTP 75 and NEDC mode. There experimental results suggest that the sulfur free odorant may substitute for the sulfur containing odorant in LPG fuel.